Cut into shapes using a small cookie cutter. Resist the urge to wiggle the cookie cutter because wiggling will make your cut out not as precise and the edges can burn before the treat is fully baked.

Place dough pieces on a cookie sheet covered with parchment paper.

Cook for 30-40 minutes.

These cookies should be very hard (the way dogs like them). Let cool completely before serving. Cookies can be stored in a ziplock bag at room temperature for one week. You can store them in the refrigerator for 3 weeks and in the freezer for up to 6 months.

Daybreak Cinnamon Ice Cream

1 cup whole milk

3/4 cup sugar

1/4 teaspoon of salt

10 cinnamon sticks, broken (smash them with a hammer in a ziplock bag)

Heat the milk, sugar, salt, cinnamon sticks, and 1 cup of the heavy cream together in a medium saucepan. Cover, remove from heat, and let steep at room temperature for 1 hour.

Rewarm the mixture and remove the cinnamon sticks.

Make an ice bath by putting ice cubes and a small amount of cold water into a large bowl and resting a smaller metal or glass bowl in the ice. Pour the remaining cup of cream into the smaller bowl. Set a fine mesh strainer over the top.

Whisk the egg yolks in a small bowl and gradually add some of the warm cinnamon-milk mixture to the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook over medium heat, stirring constantly and scraping the bottom of the pan to prevent it from sticking. Cook until the custard thickens and coats the spatula.

Remove from heat and immediately pour the custard through the strainer into the remaining cream. The strainer will catch any lumps hiding in the custard. Add Day Break 4 Grain Breakfast Beer. Stir the custard until cool. Taste custard and add additional cinnamon if desired, then chill the custard in the refrigerator overnight.

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer mixture to quart container, and freeze for at least 4 more hours before serving.

Place a rack in the center of the oven and preheat oven to 350 degrees. Butter and flour a 9 x 13-inch baking pan. Set aside.

In a medium bowl, sift together cocoa powder, flour, and salt.

Melt the 60% dark chocolate in a heatproof bowl over a pot of boiling water.

In a small pan* over medium heat, melt the butter. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from light lemon yellow to tan to, the ultimate goal of a toasted brown. Be careful not to burn it. Once it is brown and you smell a nutty aroma, take the pan off the heat.

Pour the brown butter into the melted chocolate and stir until combined. Remove the bowl from the heat and stir in the Pretzel Stout.

In a separate medium bowl, mix together the room temperature eggs, sugar, brown sugar, and vanilla until everything is very smooth, about 3 minutes. Using a wooden spoon, add the melted chocolate mixture and stir to combine.

Add the wet ingredients to the dry ingredients and stir until all of the ingredients are just combined. Be careful not to over mix. Fold in the mini chocolate chips.

Pour into the prepared baking pan and top with pretzel twists. Bake for 35 minutes or until the edges are firm and the center is set. Remove from the oven and allow to cool completely in the pan before slicing.

*You may want to use a pan with a light-colored bottom so you can easily monitor the color changes.